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Author Notes: I can't remember the precise origins of the inspiration for this dish. It may have been a Moroccan-inspired recipes. In any case, I think my version is simpler and tastier. It is good warm but also cold and at room temperature. —askann
- Wash and peel your carrots. Slice on the diagonal.
- Saute in a generous amount of olive oil.
- Add a generous amount of crushed or chopped garlic.
- Add salt and spices. Cumin is a good bet. Coriander, ground ginger and cayenne are good too, alone or in combination.
- Stop cooking when the carrots are tender but still firm. This shouldn't take more than a few minutes if your pan isn't really full.
- Add chopped fresh herbs. Try cilantro, parsley or mint. Try one or a combination.
- Add a generous amount of fresh lemon juice.
- Taste. Adjust salt and lemon juice as needed.
- This recipe was entered in the contest for Your Best Carrot Recipe
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.